This quick and easy pasta is packed with flavor. If you want a meatier meal, substitute four slices crisply cooked bacon, crumbled. Pair with Riverland Cabernet, Bootleg Red or Italia Chianti.

Core the tomatoes: coarsely chop them saving the juices (you should have about 4 cups). Put the tomatoes and juice into a large bowl along with blue cheese, basil, green onion and sun-dried tomatoes. Cook the pasta according to directions. Drain pasta and immediately add to tomato mixture. Toss until cheese melts and coats pasta. Season with pepper. Top with pine nuts and serve.